Orecchiette with Cherry Tomatoes, Mozzarella & Basil Pesto
Orecchiette with Cherry Tomatoes, Mozzarella & Basil Pesto is a vibrant and flavorful pasta dish that captures the essence of fresh summer ingredients. This delightful recipe features tender orecchiette pasta coated in a creamy basil pesto sauce, complemented by juicy cherry tomatoes and creamy mozzarella. Perfect for both weeknight dinners and special gatherings, this dish not only satisfies but also impresses with its colorful presentation and rich flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1/2 lb. orecchiette pasta
- Kosher salt
- 2 tablespoons olive oil
- 1/2 lb. cherry tomatoes, halved
- 2 tablespoons basil pesto (plus more to taste)
- 1/2 lb. ciliegene mozzarella
- Fresh basil leaves
- Shavings of Parmigiano Reggiano (optional)
- Fresh cracked black pepper
Instructions
- Cook the orecchiette pasta in salted boiling water until al dente (about 9 minutes), then drain, reserving some cooking liquid.
- In a skillet, heat olive oil over high heat, add halved cherry tomatoes, and sauté for 30 seconds.
- Stir in the cooked pasta and basil pesto, mixing well to combine.
- Add mozzarella and fresh basil leaves right before serving.
- Plate and garnish with Parmigiano Reggiano and black pepper if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 30mg